Pina Colada Cups

• 8 OREO Cookies, finely crushed
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. sugar
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 2 cups thawed COOL WHIP Whipped Topping

1. Spoon cookie crumbs into 12 paper-lined muffin cups.
2. Beat cream cheese spread and sugar in large bowl with whisk until blended.
3. Add pineapple and 3/4 cup coconut; mix well.
4. Gently stir in COOL WHIP.
5. Spoon into prepared cups; top with remaining coconut.
6. Freeze 4 hours or until firm.
7. Let stand at room temperature 10 min.
8. before serving to soften slightly.

oreo cookies, philadelphia cream cheese, sugar, pineapple, s angel

Taken from www.kraftrecipes.com/recipes/pina-colada-cups-60598.aspx (may not work)